Mayonnaise

1. 1

   Whisk the egg yolk, lemon juice, vinegar, mustard, and salt in a mixing bowl; set aside.

2. 2

   Set a kitchen towel in a stable pan, such as a cast-iron skillet.

3. 3

   Set the bowl on the towel.

4. 4

   This will keep it stable while youre whisking in the canola oil.

5. 5

   Begin whisking the egg yolk mixture and slowly add the canola oil by drizzling it in in a thin stream.

6. 6

   Dont go too fast and make sure the oil is being incorporated into the yolk mixture as you go along.

7. 7

   Alternatively, you can use a food processor and feed the oil in through the tube portion of the processor.

8. 8

   If the mayonnaise breaks, and you will know it if it does because it will go from being a thick paste to being oily and watery, there is a fix: Mix 1 egg yolk with 1 tablespoon of water.

9. 9

   Whisking briskly, slowly begin pouring the broken mayonnaise into the egg mixture in a thin stream, watching to make sure that it is being incorporated as you go.

10. 10

    Then continue, adding the rest of the broken mayonnaise a little at a time until it is all incorporated.

11. 11

    Spoon the mayonnaise into an airtight container and refrigerate until ready to use.

12. 12

    Stir 1 minced garlic clove and 2 tablespoons chopped fresh parsley into the mayonnaise before spooning it into the container.

13. 13

    Serve the aioli with raw vegetables as a dip, as a toppingfor fish, or on sandwiches.

14. 14

    Just before spooning the mayonnaise into the container, fold in 1 tablespoon capers, 1 tablespoon chopped shallot, 1 tablespoon chopped red bell pepper, 1 tablespoon chopped tomato, 2 chopped cornichons, and 1 chopped anchovy fillet.

15. 15

    Remoulade is delicious with a variety of cold meats and seafood.

16. 16

    Its also great on sandwiches.

* Per serving · 4 servings · Values may vary.